April 10, 2023
I am still at this stage of familiarizing this new place of ours here in Mei Foo Hong Kong. This is a huge place that I find it hard to explore the whole place in one day. In fact, I find the routes quite complicated to memorize, lol.
Last Wednesday, the Ching Ming Festival, I wandered around this place to look for a nice restaurant. But I couldn't find one so I visited MX where my boss and I dined in before.
When I visited the restaurant before, I already yearned for eating this Malaysian recipe. It looks enticing and I was curious about its flavors.
There are two sets of Malaysian menus in MX. Since the first set was unavailable, I ordered the second set which is Beef Rendang with coconut pandan rice and other side dishes. That explains why the rice is color green. It was cooked in coconut milk and pandan leaves, and both are my favorite cooking ingredients in the Philippines.
The set consists of beef rendang, a Malaysian recipe, green rice, slices of cucumber, a half-size boiled egg, some peanuts, dried fish, and shrimp paste. It was served with pork soup and a dessert which is coconut-pandan pudding. I liked the dessert. It reminded me of puto kutsinta, a Filipino delicacy. I also enjoyed the dried fish. When I was still in the Philippines, it was one of my favorite morning dishes. I can't eat that kind of dry fish here anymore. Aside from being costly, the flavor is different from those in my home country.
I love the scent of pandan leaves, and we used to put them in our rice pot when cooking rice with firewood back in the day to add a delicious flavor to our rice. Mind me, the pandan aroma will make you want to eat more rice!
I'm not a big lover of beef, but the rice was flavorful. I truly tasted the coconut and pandan flavors. You may be wondering what pandan leaves are. They are also known as screwpine. These are commonly seen in Asian countries, including Thailand, Malaysia, Indonesia, and the Philippines.
I must admit that dishes from various Asian countries share similarities. This is something I told 
Happy eating and thanks for stopping by.
Join her on her quest for self-discovery and wanderlust. If you like her content, don't hesitate to upvote, drop a comment, reblog, and follow for more wonderful adventures. |
|---|
You can also reach me on my socials and let's be connected:
•Facebook
•YouTube
•Twitter
•noise.app
•read.cash